BLACK BEAN SALAD
FOR THE DRESSING:
1/2 small, ripe avocado ripe
1 tablespoon lime juice
1 teaspoon Dijon mustard
2 tablespoons fat-free, low-salt chicken broth
Salt and freshly ground black pepper
FOR THE SALAD:
1/4 head romaine lettuce
1 cup canned black beans, rinsed and drained
To make the dressing, peel, seed and mash avocado in a small bowl. Add lime juice, mustard and chicken broth and blend well. Add salt and pepper to taste; set aside.
Wash lettuce and tear into bite-size pieces. Place in a salad bowl. Toss with black beans. Spoon dressing over top.
Makes 2 servings
Adapted from source: Source: Houston Chronicle, October 16, 1999; Arizona Star, December 27, 2006
FOR THE DRESSING:
1/2 small, ripe avocado ripe
1 tablespoon lime juice
1 teaspoon Dijon mustard
2 tablespoons fat-free, low-salt chicken broth
Salt and freshly ground black pepper
FOR THE SALAD:
1/4 head romaine lettuce
1 cup canned black beans, rinsed and drained
To make the dressing, peel, seed and mash avocado in a small bowl. Add lime juice, mustard and chicken broth and blend well. Add salt and pepper to taste; set aside.
Wash lettuce and tear into bite-size pieces. Place in a salad bowl. Toss with black beans. Spoon dressing over top.
Makes 2 servings
Adapted from source: Source: Houston Chronicle, October 16, 1999; Arizona Star, December 27, 2006
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